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My pumpkin curry soup is a creamy and filling soup loaded with seasonal vegetables. It’s SO quick to make stovetop, but I’ve included options to use a slow cooker or Instant Pot.
Love cozy soup recipes? Try my ground turkey soup, dill pickle soup, vegetable beef barley soup and seafood soup next.
Come Fall, cozy and hearty soups take center stage in my kitchen.
Of course, being pumpkin season, too, it only makes sense to include this orange vegetable into our savory dishes, which is how this pumpkin curry soup recipe was born!
This recipe is a little similar to my buttercup squash soup but with a smoky and curry twist to it. My family LOVES how hearty and creamy this is, and I love how easy it is to put it together.
Table of Contents
Why I love this recipe
- It’s cozy and comforting. A bowl of creamy and heartwarming pumpkin soup is all you need during the cooler months.
- Multiple cooking methods. I like to use the classic stovetop method, but I’ve also tested it in the slow cooker AND the Instant Pot, so you have options.
- Perfect flavor and texture. The texture of this soup is extra thick and creamy, thanks to the blended squash and coconut cream. It’s sweet and savory and has the perfect hint of curry that warms you right up!
- Freezer-friendly. This is the kind of soup that freezes REALLY well. You can cook a large batch and freeze some for days when you are not in the mood to cook.
★★★★★ REVIEW
“This is one of the BEST pumpkin soups I’ve ever made. The addition of the curry spices takes it to the next level” – Elana
Ingredients needed
- Pumpkin. Choose a firm pumpkin with minimal sinew and seeds in the middle. I like to use ones that have already been halved at the grocery store so you can see exactly how much flesh you have to work with. I also tested this with pumpkin puree, and it worked really well, too.
- Carrots. Chopped. I like to add some carrot to balance the starchiness of the pumpkin.
- Onion, garlic, and ginger. Must-have aromatics that take this soup up a notch.
- Vegetable broth. Choose a good quality brand that uses minimal flavorings and preservatives.
- Coconut milk. Always choose coconut milk from a can, not a carton. Also, opt for full-fat coconut milk, as it will yield a much creamier texture.
- Spices. Black pepper, curry powder, and cinnamon.
- Salt. To taste.
How to make pumpkin curry soup
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Saute aromatics: Melt butter in a soup pot, then add chopped onions to the pot and cook on medium heat for around 2 minutes. Once fragrant, add the minced garlic.
Step 2- Add the vegetables to the pot, followed by vegetable or chicken stock. Add the cinnamon and curry powder and season with salt and pepper.
Step 3- Simmer: Bring the soup to a boil and reduce the heat to low. Simmer the soup until the pumpkin is tender.
Step 4- Blend: Remove the soup from heat when it’s done cooking. Use an immersion blend or a food processor to blend the soup until smooth.
Step 5- Add coconut milk: Once blended, put the soup back over the heat and stir in the coconut milk.
Step 5- Serve: Ladle into bowls and add some croutons and an extra drizzle of coconut cream on top.
Alternative cooking methods
I prefer using the stovetop to cook the soup because it’s convenient, but I know many of you have a slow cooker and an instant pot, so I’ve also tested it out using both those gadgets, and it tastes just as good.
Slow cooker method: Start by sauteing the onion and garlic and add them to the slow cooker. Next, add the rest of the ingredients, including cubed pumpkin, coconut milk, broth (or water), spices, and salt. Slow cook the soup on High for 2 hours. If you are cooking on Low, cook for 4 hours. Finally, when the soup is ready, use an immersion blender to puree it.
Instant pot method: Add all ingredients to the instant pot except the coconut milk. Seal the lid, set it on high pressure, and cook for 15 minutes. Alternatively, you can choose the soup setting on your Instant Pot and follow the corresponding cooking time. Now, quickly release the steam, then stir in the coconut milk and serve.
Arman’s recipe tips
- If you are using raw pumpkin, cut it into smaller cubes to make it cook faster.
- Adjust the spices to suit your taste buds. I’ve made this soup using mild curry powder and even hot curry powder, and it’s always full of flavor.
- Add more vegetables to the base, including celery, zucchini, or potatoes.
- For a smoky flavor, roast the pumpkin before adding it to the soup.
Storage instructions
To store. Stored in an airtight container, pumpkin soup will stay fresh for up to 7 days.
To freeze. Freeze pumpkin soup in portions for easy thawing and to avoid food waste. Transfer the pumpkin soup into airtight containers or freezer bags and freeze for up to 3 months.
To reheat. Transfer the soup to a pot and reheat it on low-medium heat. Stir occasionally and add more stock or water if needed.
Frequently asked questions
Butternut squash and sugar pumpkins are two of the best pumpkin varieties to use for soup as they have the most starch in them. However, as we’re adding coconut cream into the soup, it naturally thickens it so I wouldn’t worry too much about it.
More winter warmers to try
Pumpkin Curry Soup
Video
Ingredients
- 1 pound pumpkin cubed
- 2 tablespoons butter
- 1 small onion chopped
- 2 cloves garlic minced
- 2 tablespoons curry powder
- 1/2 teaspoon cinnamon
- 1 tablespoon ginger minced
- 2 large carrots chopped
- 2 1/4 cups vegetable broth
- 1/2 teaspoon salt
- 1 1/4 cups coconut milk canned
Instructions
- Add the butter into a large soup pot and place over medium heat. Once hot, add the onion and cook for 2 minutes. Add the garlic.
- Add the pumpkin, curry powder, cinnamon, ginger, and carrots, followed by the vegetable stock. Season with salt and pepper. Stir and bring to a boil. Once boiling, reduce the heat to low and let everything simmer for 20-25 minutes, or until the pumpkin is soft and tender.
- Remove the soup pot off the heat and using a blender or food processor, blend until smooth.
- Place the soup back over the heat and stir through the coconut milk.
Notes
Nutrition
Originally updated September 2022, updated and republished September 2024
Wow! I made this soup last night and we loved it! I used a pumpkin left over from our Halloween/fall decor (I know that’s not ideal but) it was so good! The flavors were excellent!
Absolutely delicious!
A great and easy one pot stove top recipe!
I did add some chopped celery and potato as well as extra cubed pumpkin!
Thank you so much!
For me in creamy soups the best flavours are cinnamon and ginger. You really know everything.
Aloha
OK I am going to try this recipe 😉 I have been trying, unsuccessfully, to find a great recipe reminiscent of the best curry pumpkin soup that I ever had while I was living in New Zealand.
Most of the soups that I have made have either a bitter flavor, maybe too much curry, or are super bland. I just tried to make another batch tonight. Argh. It is super watery and not thick. Though, I used canned pumpkin out of laziness at 8pm.
Can you substitute canned pumpkin your recipe. It is often more challenging to get pumpkins in Hawaii after the fall. If so, how many cups to equal a 1lb pumpkin.
I will check out your other recipes, too. I LOVE SOUP and salad. 🙂
This was a good idea, but it’s waaaaaay too much salt. 🙁
Sorry to hear that, Matt! My taste testers found it to be the right amount, so maybe we’ve got salty palates!
I’ve got one pumpkin left in my basement. Just one. I thought there were others, turns out they were squash. Oops. I’ve earmarked that solo pumpkin for this soup. I’m thinking about adding some carrots too to really up the orange color. Bad idea?
YES! I was originally planning on adding carrots or swedes but had neither! 🙁
I WANT THIS. It will warm up my soul which has frozen over in this Boston snowpocalypse.
I never went to a camp besides dance camp, during which I ate at home anyway. But elementary and middle school cafeteria food was downright scary. Like, “popcorn shrimp.” It was my favorite thing ever, but really…I’m sure it was popcorn anything BUT shrimp.
Haha, this is the damn language barrier- this ‘camp’ was mandatory for everyone to go to in High School in Australia!
This soup is beautiful… love how hearty it looks, which by the way, it totally perfect for the crazy cold weather we are having here in NY. Can’t wait for spring so we can finally thaw out. But until then, soups like this totally hit the spot!
Cheers, Chris! But you’re in NYC.. haha! Best city in the world!
Oh no, you’re a cilantro hater?! I dunno if we can be pals anymore. 😉
Also, I just want to say that your photo styling/props are on point here!! Nicely done!
Oh man, it’s like edible punishment- Seriously.
Google Vietnamese Pork Rolls…they are delicious but packed with cilantro. Thanks heaps re- the photos 🙂
I am all about canned pumpkin…but not canned sweet potato. It doesn’t really taste like sweet potato, more like baby food. I recently started experimenting with frozen or canned squashes so this looks like the next recipe. I would totally put it over rice too! Great idea!
Gross, I think I tried canned tweet potato once and it was so watery!